TX 

iNE Hundred 
Meatless Dishes 




ALICE G. SCHIRMER 




Class L 

Book ^S. 

GopyrightN^. 



COPYRIGHT DEPOSrr 




BY COURTESY CF THE H. K TURNER CO. 



A Non-Carnivorous Mother and Child 

From the painting by Edwin Dou^'as 



One Hundred 

MEATLESS DISHES 



ALICE G. SCHIRMER 



Needham, Massachusetts 

The Chronicle Press 

1914 



K^l 



^ 



^ 



Copyright 
By ALICE G. SCHIRMER 

1914 



SEP -5 1914 

©CI.A380259 



PREFACE 

This small book is not intended in any 
way to be a general cook-book. It is pub- 
lished with the hope of assisting those w^ho 
have adopted, or who are working toward 
adopting, a meatless diet. The recipes are, 
with a few exceptions, not original, but have 
been taken from several different cook-books, 
magazines, and newspaper articles; tested 
and in many cases slightly changed. 

Most of the recipes have all, and many, 
more than a meat value. Those which can 
be properly substituted for meat are as fol- 
lows: — some of the soups, all of the nut re- 
cipes, the lentil recipes, the bean recipes, 
many of the vegetable recipes, and all the 
egg recipes. So surely no one can make the 
usual remark — "How^ can you find enough 
variety without meat ? ' * The only difficulty 
one finds is, in choosing from the long list 
offered by nuts, grains, legumes, cheese and 
eggs. 

The following is a very short outline of 
the different kinds, or classes of foods — and 
this at least, should be understood by every 
woman, before she can plan intelligently the 
day's menu. 

Foods are divided into five classes : — pro- 
teids, carbohydrates, hydrocarbons, mineral 



6 PREFACE 

salts, and water. The chief function of pro- 
teids is to build and repair tissues, and they 
alone can accomplish this. Proteids differ 
from the other classes of foods in that they 
contain nitrogen, without which life cannot 
be sustained. The principal articles of food 
from which the non-flesh eater can obtain 
proteids are eggs, milk, cheese, nuts, cereals, 
peas, beans and lentils. 

Carbohydrates, or starches and sugars, 
furnish heat and energy. Starches can be 
found in cereals, potatoes, sago, tapioca, rice 
and macaroni, and sugars in foods such as 
cane sugar, maple sugar, honey, beets, sweet 
potatoes. 

The hydrocarbons, or fats and oils, also 
furnish heat and energy, and also fat. 

Anyone who contemplates giving up meat 
should study and understand these classes of 
foods and know in what articles of food pro- 
teids can be found. Thus, in any meal 
where one would ordinarily have meat or 
fish, there should be a dish in which either 
eggs, cheese, nuts, peas, beans or lentils is 
found. To illustrate, if a meal should be 
prepared the main course of which were to 
consist of potatoes, beets, and squash there 
would be no proteid, or proper meat substi- 
tute, and anyone would be justified in com- 
plaining of a "gone feeling," or of a "craving 
for meat" an hour or so afterwards. 

Apart from the humanitarian standpoint, 
and apart from the hygienic standpoint, 



PREFACE 7 

which cannot be reasonably contested, it is 
well known that meatless dishes with the 
same, and often higher food value than meat 
do not contain the injurious waste products 
found in all meats. 

The economic aspect is one which must 
also be taken into consideration in these days 
of high prices, and there can be no question 
but that a properly chosen meatless diet, 
while having an equal nutritive value, is de- 
cidedly less expensive. 

One common objection to eliminating meat 
from the diet is that it lowers the amount of 
protein in the food. Formerly an ordinary 
person was supposed to require 120 grams 
of protein in order to maintain good health 
and to sustain ordinary activity. Recent in- 
vestigation however, has proved that the 
amount of protein taken into the body can be 
reduced to 40 grams with no injurious results 
and now eminent authorities universally 
agree that among civilized peoples the pro- 
tein intake has been too excessive. 

An objection to using nuts in the diet is 
often heard, viz : — that certain people can 
never eat nuts, finding they often disagree 
with them. It is safe to say that these 
people have eaten them raw and either dur- 
ing or after a hearty meal. Now, as can 
readily be seen by anyone who cares to 
study into food values, nuts are sufficiently 
nutritious to take the place of meat; there- 
fore when they are eaten with meat and 



8 PREFACE 

probably not thoroughly masticated, it is not 
strange that they cause discomfort and indi- 
gestion. 

The following is quoted from "Starving 
America," by Alfred McCann: 

"For every pound of beef consumed by 
man, ten pounds of corn are necessary to 
produce that pound of beef. A pound of 
beef will support one man for a given length 
of time, but the quantity of corn necessary 
to make the pound of beef would support 
more than ten men for the same length of 
time. 

""When w^e eat the flesh of the animal we 
eat the end-products of the animal's life pro- 
cesses, urea, uric acid, etc., when we eat the 
grains and legumes, the nitrogen supply is 
just as great, even greater, and without the 
urea. ' ' 



NOTE — The reavder might infer that this book was 
written in the interests of certain manufactured pro- 
ducts which are used in several recipes. This is not 
so, for they enter into so many recipes only for the 
reason that the writer considers them a very desirable 
adjunct to meatless dishes. 



" Thcn^ craving leave ^ /le* spake 
0/ life^ zvhich all can take hut none can 

give,^ 
Lifc^ which all creatures love and strive 

to keep, 
Wonderful, dear, and pleasant ttnto each, 
Even to the meanest ; yea, a I)oon to all 
Where pity is, for pity makes the zuorld 
Soft to the zveak ana noble for the strong. 
Unto the dumb lips of his flock he lent 
Sad pleading zv or ds, shozving hozv man, 

zvho prays 
For mercy to the gods, is merciless. 

^ ^ 7^ ^ 

While still our Lord* zvent on, teaching 

how fair 
This earth were if all living things be 

linked 
In friendliness and common use of foods. 
Bloodless and pure; the golden grain, 

bright fruits, 
Szucet herbs zvhich grozv for all, the 

zvaters zuan. 
Sufficient drinks and meats. 
* * * * 

And through the land, next day passed a 
decree- 



* * * 



* Buddha. 



' Thus the Kings will is:— 
There hath been slaughter for the sacrifiee 
And slaying for the meat, hut heneeforth 



none 



Shall spill the blood of life nor taste of 

flesh, 1 T-f ' 

Seeing that knowledge grows, and l[fe is 

one, ■ 'jr 1^ ^^ 

And mercy cometh to the mercifut. 

—From the Lio-ht of Asia 

by Sir Edwin Arnold. 



10 



SOUPS 

Any one of the four following soups is 
sufficiently nutritious to serve as a main 
course. Corn cake goes well ^vith them. 

DRIED GREEN PEA SOUP 

1 cup dried green peas 2 tbsp. butter 
J cup chopped celery salt and pepper to 

taste 
W^ash and soak peas over night. Cook 
slowly, well covered with water, until ten- 
der, adding more water if necessary. Add 
celery during last hour. Add butter and 
seasoning just before serving. Soup should 
be thick when done. It may be strained, if 
desired, but is very good with the w^hole 
peas in it. 

LENTIL SOUP 

1 cup lentils i hav leaf 

3 stalks celery s tsp. mace 
1 onion i cup cream 
1 cup milk 2 tbsp butter 
6 cups water 2 tbsp flour 

4 sprigs parsley 1 tsp Vegex 



11 



12 SOUPS 

Wash and soak lentils over night. Drain 
and Dut in saucepan with the water, bring to 
boiling point and skim well ; then add pars- 
ley, mace, bay leaf, diced celery, chopped 
onion, and simmer till lentils are thoroughly 
cooked. Melt butter in saucepan, add flour 
and stir till smooth, add milk and Vegex and 
cook till smooth and thick. 

Press lentils through sieve and add to 
milk, season with salt and pepper, add cream 
just before serving. 

SPLIT PEA SOUP 

1 cup dried split peas 1 tsp. salt 
2 J qts. cold water J tsn. pepper 

J onion 3 tbsp. butter 

1 pint milk 2 tbsp. flour 

2 level tsp. Vegex 

Wash and soak peas over night. Drain, 
add cold water and onion. Cook slowly un- 
til soft. Add butter and flour cooked to- 
gether and diluted with a little soup, salt 
and pepper. 

BLACK BEAN SOUP 

1 pint black beans i tsp. mustard 

2 qts. cold water J tsp. paprika 

1 small onion 3 tbsp. butter 

2 stalks celery, or l| tbsp. flour 

i tsp. celery salt 2 hard-boiled eggs 

i tbsp. salt 1 lemon 

W^ash and soak beans over night. Drain, 
and add cold water, onion and celery stalks, 



SOUPS 13 

broken in pieces. Cook slowly till soft, add- 
ing water as necessary. Rub thro sieve, 
add salt, paprika and mustard mixed. Bind 
with butter and flour cooked together. Cut 
eggs and lemon in thin slices, put in tureen 
and pour soup over them. 

PEA AND TOMATO SOUP 

i can peas 1 slice onion 

2 cups tomatoes 1 bay leaf 
2 cups hot water 10 peppercorns 
Salt 3 tbsp. butter 

Pepper 3 tbsp. flour 

i tsp. soda 
Cook together peas, tomatoes, and water. 

Add onion, bay leaf and peppercorns, cook 

20 minutes. 

Rub thro sieve, and bind with butter and 

flour cooked together. Add salt, pepper and 

soda. 

VEGETABLE SOUP 

1 carrot 2 tbsp. peanut oil 

1 turnip 1 onion 

3 or 4 stalks celery 1 tsp. salt 

4 tbsp. rice 1 saltsp. pepper 
1 cup canned or 2 quarts water 

cooked peas 2 tsp. Vegex 

Scrape carrot, peel turnip and cut both into 
dice. Cut celery into small pieces. Put oil 
in soup kettle ; when hot, add carrot, turnip, 
onion sliced, and celery. Shake until brown. 
Add w^ater and Vegex and cook slowly 30 



14 SOUPS 

minutes. Add peas, rice, salt and pepper. 
Cook 15 minutes and serve. 

VEGEX CONSOMME 

Make consomme in proportion of J tsp. 
Vegex to 1 cup boiling water. This may be 
varied by cooking a bay leaf in the soup, by 
serving barley, peas, or rice ifi the soup, and 
by putting a tbsp. of whipped cream on the 
soup. Also by adding water in which veg- 
etables have been cooked. 

CORN SOUP WITH WHIPPED CREAM 

1 can corn (or 6 ears) 1 cup milk 

1 qt. water 1 slice onion 

3 tbsp. flour 1 cup whipped cream 

2 tbsp. butter ij tsp. salt and 
1 tsp. Vegex i tsp. pepper 

Cook corn, onion and water together 30 
minutes. Melt butter, add flour, stir till well 
blended, add milk gradually, Vegex and sea- 
sonings. Rub thro sieve, and before serving 
beat in a cup of whipped cream. 



'*y4 carnivorotis animal is not an ideal 
animal^ and never can he. The life of a 
carnivorous animal is a perpetual on- 
slaught. Every meal is a murder . Eating 
is not the harmless activity it is to one zvho 
sits down to fruit and grains. The 
carnivore must kill somebody, or have 
somebody else do it for him, in order to 
eat. It cannot be otherzvise. And an 
animal whose life is one unbroken succes- 
sion of such necessities, zuhose stomach is the 
grave of hundreds and thousands and 
even tens of thousands of his fellow -beings , 
may be meritorious in other respects — 
may preach the Golden Rule, decry zvar, 
give money to missionaries, and rail at the 
rich, but so long as he continues to fill 
hiinself every few hours zvith the blood 
and vitals of others he is not only not an 
ideal animal, but has in reality no just 
claims on life.''^ 

— The New Ethics by J. Howard Moore. 



15 



NUT DISHES 



NUT ROAST 



1 cup nuts 1 tsp. salt 

(walnuts, pine nuts, peanuts) pepper 

1 cup rice (boiled) 1 tbsp. butter 

1 cup bread crumbs 1 tsp. Vegex 

i tsp. sage 1 slice onion 

J tsp. thyme 1 cup boiling water 

Put nuts and bread crumbs thro vegetable 
grinder, mix, and add rice, sage, thyme, salt 
and pepper. 

Cook onion with water, butter and Vegex 
until soft, remove onion and add liquid to 
other ingredients. 

Mold and roast in oven. After 10 minutes 
baste with butter, Vegex, and water. Serve 
with brown gravy. 

NUT LOAF 

1 quart nut meats 1 pint water 

(walnuts, pine nuts, pea- 1 tbsp. salt 

nuts and almonds) 2 saltsps. pepper 

1 quart bread crumbs 

Put nuts and bread crumbs thro vegetable 
grinder, mix, add seasoning and water, pack 



16 



NUTDISHES 17 

into buttered 1 lb. baking powder tins and 
steam 3 hours. These can be kept some 
time. When ready to use, cut in slices, and 
broil or cook in oven. Serve with brown 
gravy or tomato sauce. 

SUBSTITUTE TURKEY 

1 pint mixed nuts 2 raw eggs 

1 pint bread crumbs 1 tbsp. grated onion 

1 pint boiled rice 1 tbsp. salt 

3 hard boiled eggs 2 tbsp. butter 

Water 2 tsp. Vegex 

Mix nuts, bread crumbs, rice, then hard- 
boiled eggs, chopped. W^hen well mixed, 
add raw eggs, slightly beaten, onion and salt. 
Melt butter and Vegex and add with enough 
hot water to make turkey of right consist- 
ency. A layer of stuffing can be put in the 
turkey if desired. Mold and put in large 
buttered pan and roast 1 hour. After first 
15 minutes baste w^ith butter, Vegex and 
water. Make brown gravy in pan. Serve 
with cranberry sauce. 

PECAN CAKES 

1 cup pecan meats 1 egg 

1 cup cooked farina, or J tsp. salt 
cream of wheat 1 tsp. sage, pepper 

Put nuts thro chopper, add cereal, season- 
ing, and egg, beaten. Add enough milk or 
water to make of right consistency. Make 



18 NUTDISHES 

into round cakes, place in pan and bake 20 
minutes in quick oven. 

Serve on hot plate with white or tomato 
sauce. 

PINE NUT CAKES 

1 cup pine nuts 1 tsp. sage 

1 cup bread crumbs 1 saltsp. celery seed 

1 egg or celery salt 

milk 1 saltsp. salt 

Put nuts thro grinder, mix with bread 
crumbs, seasoning, and egg, beaten. Add 
enough milk to make consistency as soft as 
can be molded. Make into round cakes and 
bake or fry. 

Serve with brown sauce. 

NUT HASH 

Chop left-over nut roast, and mix with 
equal quantity of cold chopped potatoes. 

Melt 2 tbsp. butter in saucepan, add 1 tsp. 
Vegex and add hash. When well browned 
on bottom, turn out on hot plate. 

SUBSTITUTE FISH 

1 cup pecan meats J cup bread crumbs 
i cup black walnuts 2 hard boiled eggs 

2 cups cold boiled 1 tbsp. chopped parsley 

hominy 1 egg 

1 tbsp. grated onion salt and pepper 

Put nuts thro grinder, add hominy, bread 
crumbs, hard boiled eggs, chopped parsley. 



NUTDISHES 19 

onion, seasoning and beaten egg. Mold de- 
sired shape and roast in oven J hour. Dec- 
orate with lemon slices and serve with Hol- 
landaise Sauce. 

PECAN NUT LOAF 

1 cup hot boiled rice 1 egg 
1 cup pecan nut meats 1 cup milk 
(chopped) i tsp. salt 

1 cup cracker crumbs i tsp. pepper 
1 tbsp. melted butter 
Mix rice, nut meats, and cracker crumbs, 
add egg well beaten, milk, salt and pepper. 
Turn into small buttered pan, and pour but- 
ter over it and bake in moderate oven. Turn 
on hot platter and serve with white or 
brown sauce. 

NUT CROQUETTES. I. 

1 cup walnuts 1 tsp. onion juice 

2 cups mashed pota- 1 tbsp. chopped pars- 

toes ley 

yolks of two eggs 1 saltsp. pepper 

1 tsp. salt i nutmeg grated 

Chop nuts, add potato, yolks of eggs, and 
seasonings. Form into croquettes. Roll in 
egg and bread crumbs, fry in deep Crisco. 
Serve with brown mushroom sauce and 
peas. 

NUT CROQUETTES. II. 

5 tbsp. fine bread crumbs 1 cup milk 
5 tbsp. ground nuts 1 tbsp. butter 

1 tsp. chopped onion salt and pepper 



20 NUTDISHES 

Boil milk, butter and crumbs until mixture 
no longer sticks to saucepan. Cool, add sea- 
sonings and onion. Roll in egg and crumbs. 
Fry in deep fat (Crisco). Serve with tomato 
sauce. 

SWEET POTATO AND NUT CROQUETTES 

6 large sweet potatoes 1 egg 

1 tsp. salt i cup blanched and 

2 tbsp. butter chopped almonds 
1 tsp. Vegex a little hot cream 

Bake the potatoes, and when tender scoop 
out pulp and force it thro a ricer. Put 2 cups 
riced potatoes in a bowl, add Vegex, salt, 
nuts, butter, and egg well beaten and enough 
hot cream to make of right consistency to 
form into croquettes. Roll in egg and bread 
crumbs and fry in deep fat. Drain and serve 
with white sauce. 

VEGETARIAN LOAF 

1 cup walnuts chopped 2 tsp. salt 
1 cup mashed potatoes 1 small chopped on- 
1 cup cooked sieved ion 

lentils 1 tsp. sage 

1 cup whole wheat 1 tbsp. chopped pars- 

flour ley 

2 eggs 2 tbsp. butter 
1 good tsp. Vegex 

Mix first four ingredients. Add salt, onion, 
sage and parsley, then eggs, beaten. Mix 
butter and dissolve Vegex in it. Add to 
mixture. Put in buttered pan, steam 1 hour. 



NUTDISHES 21 

Let cool and form in desired shape in but- 
tered roasting pan. Bake till well browned. 
Serve with brown gravy made in pan. 

NUT AND CHEESE ROAST 

1 cup grated cheese 1 tbsp. butter 
1 cup chopped English juice of i lemon 
walnuts salt and pepper 

1 cup bread crumbs i cup water 

2 tbsp. chopped onion 

Cook onion in butter and water until ten- 
der. Add other ingredients. Pour into a 
shallow baking dish and brown in oven. 

CHESTNUT PUREE 

Remove shells from chestnuts, cook until 
soft in boiling salted water; drain, mash, 
moisten with hot milk, season with salt and 
pepper and beat until light. Add 1 tbsp. 
butter if desired. 

NUT SOUFFLE— TOMATO SAUCE 

1 tbsp. butter few grains pepper 

J tbsp. flour few drops onion juice 

1 cup milk 1 cup cold nut roast 

i cup soft stale bread chopped 

crumbs yolks 2 eggs 

h tsp. salt whites 2 eggs 

i tsp. celery salt tomato sauce 

Melt butter, add flour, stir till well blended, 
pour on milk gradually, while stirring con- 
stantly. Bring to boiling point, add bread 
crumbs and seasoning. Remove from stove 
and add nut roast, yolks and whites of eggs. 



22 NUTDISHES 



BARLEY ROAST 



2 cups cold boiled 1 onion 

barley 1 cup ground nuts 

J cup flour 1 cup cracker crumbs 

2 tbsp. butter salt and pepper 

hot water 1 tsp. Vegex 

Mix barley, flour and butter melted with 
enough hot w^ater to form a paste. Cook 
onion in butter with Vegex. Add to first 
mixture with nuts and cracker crumbs, and 
seasonings. Form into a loaf and bake J 
hour, basting with butter, hot water and 
Vegex. This may also be formed into sau- 
sage cakes and fried. 

MUSHROOM LOAF 

1 slice onion J cup tomatoes 

2 tbsp. butter i cup ground nuts 
i cup dried mushrooms 1 cup dried bread 
salt and pepper crumbs 

Cook onion in butter with mushrooms 
which have been soaked in cold water. Cut 
mushrooms in small pieces. Add tomatoes, 
nuts, bread crumbs and seasonings. Mix 
thoroly and add enough water to form into a 
loaf. Bake till brown, basting with butter, 
hot water and Vegex. 



" Docs it not shame you to mingle blood 
a7id murder zuith nature'' s beneficent friiitsf 
Other carnivora yo7i call savage and fie- 
rocious, — lions, tigers, and serpents, while 
yourselves co7ne behind them in no species 
of barbarity. And yet fior them murder 
is the only means ofi sustenance, zvhereas 
to you it is a sjtpcrfiiious luxury and crime.''' 

— Plutarch. 



23 



LEGUMES 

LENTIL ROAST 

1 cup cooked lentils 1 tbsp. butter 
1 cup boiled rice 1 tbsp. Vegex 

1 cup bread crumbs 2 slices onion 
pepper and salt 

Put lentils thro grinder or thro sieve, if 
preferred, add rice and crumbs. Cook butter, 
onion, and Vegex together and add with 
enough water or milk to make right consis- 
tency. Put in buttered dish and bake in 
moderate oven. 

Serve with brown mushroom sauce, 
(p. 30.) 

This may be made into croquettes. 

CURRIED LENTILS AND RICE 

Soak lentils over night, cook till tender. 
Drain (saving stock for soup). Place in dish 
and pour over them a curry sauce, (p. 31.) 

Serve with border of boiled rice. 

LENTIL STEW 

Soak 1 cup lentils over night. Cook until 
tender. During last hour of cooking add J 
cup each of carrots and potatoes cut in dice, 
also 1 onion. Thicken with 1 tbsp. butter 



24 



LEGUMES 25 

and 1 tbsp. flour rubbed together, add 1 tsp. 
Vegex. Season with salt and pepper. 
Serve with or without dumplings. 

SAVORY LENTILS AND RICE 

1 cup lentils 1 tbsp. minced celery 

2 cups boiled rice (or i tsp. celery 
1 tbsp. minced onion salt) 

1 cup stewed tomatoes sprinkle of sage 

Prepare lentils as above, and cook till ten- 
der. Cook onion and celery in 1 tbsp. but- 
ter, then add drained lentils, salt to taste, 
add rice, tomatoes and sage. Let it boil up 
well, and serve with a sprinkling of parsley 
on top. 

LENTIL AND RICE PATTIES 

Ij cups boiled rice i cup cream 

1 cup lentil puree salt and sage to taste 

1 egg 

Mix all ingredients and form into small 
cakes. Lay in greased pan, brush over with 
milk and bake on top grate of a hot oven 
until a light brown. 

Serve with tomato or cream sauce, 
(p. 31.) 

LENTIL PIE 

2 cups boiled lentils 2 hard boiled eggs 
1 cup brown sauce 1 tbsp. butter 
salt and pepper 1 slice onion 

Put butter in sauce pan, and fry onion in 
it. Remove onion, add lentils and brown 
sauce, and eggs cut in small pieces. Pour 



26 LEGUMES 

into buttered baking-dish, sprinkle with pep- 
per and salt, cover with biscuit crust, and 
bake in oven until brown. 

BISCUIT CRUST 

Mix and sift 3 cups bread or whole wheat 
flour, or ij cups each of white and whole 
wheat flour, 2 tbsp. baking powder, and ih 
tsp. salt. 'Work in 3 tbsp. each butter and 
Crisco, using the tips of the fingers; then add 
li cups milk. 

EGYPTIAN LENTILS 

Egyptian lentils resemble split peas in ap- 
pearance, but are smaller and much redder 
in color. They are hard to procure at pres- 
ent, but deserve to be more widely known 
and used, as their food value is high. Their 
flavor is more delicate than that of the Ger- 
man lentils. 

Cook 1 cup lentils slowly in boiling water 
to cover. As a rule 45 minutes is enough 
time to allow for cooking. Season with salt, 
pepper, and butter. Stir well before serving. 

LENTIL CUTLETS 

1 cup lentils 1 can tomatoes 

1 egg 10 English walnuts 

1 onion 1 cup bread crumbs 

1 level tsp. Vegex J tsp. salt 

Soak lentils over night. Boil until tender 
and strain. What is strained should be 
smooth and thick. Add egg well beaten, 



LEGUMES 27 

onion minced fine, the thick part of can of 
tomatoes, walnuts cut into small pieces, salt, 
and enough bread crumbs to make a stiff 
mixture. Shape into cutlets, roll in egg and 
crumbs, and fry in deep fat. Garnish with 
parsley and serve with tomato sauce made 
from liquid part of the can of tomatoes. 

LIMA BEAN ROAST 

Soak tv/o cups Lima beans over night. 
Cook until tender. Force thro coarse sieve 
or grinder. Form a layer 1 inch thick and 
round or oval in shape in roasting pan. On 
that put thick layer of chicken stuffing. Place 
remainder of strained beans on top. Roast 
in oven. After 10 minutes baste with but- 
ter, Vegex, and water. 

Serve with brown gravy made in pan, or 
brown mushroom sauce. Tart jelly or cran- 
berry sauce make a good accompaniment. 

MOCK SAUSAGES 

Soak 1 cup Lima beans over night. Drain 
and cook until tender. Force thro sieve. 
There should be ij cups of pulp. Add § cup 
fine bread crumbs, 3 tbsp. heavy cream or 
butter, few grains pepper, J tbsp. salt, 1 tsp. 
sage, 1 egg beaten slightly. Shape in sau- 
sage form, roll in egg and crumbs, and fry in 
deep fat. Serve inside circle of fried apple 
rings. This recipe should make thirteen 
sausages. 



28 LEGUMES 

CURRY OF KIDNEY BEANS 

1 pint kidney beans 1 onion 

2 tbsp. butter or oil 1 pint strained toma- 
2 tbsp. flour toes 

1 tbsp. butter 1 tsp. salt 

1 tsp. curry powder Boiled Rice 

Wash and soak beans over night. Cook 
until tender. Put butter or oil in a sauce- 
pan, add onion chopped, cook till soft, add 
curry powder and flour mixed, add strained 
tomatoes, salt, and when boiling add beans 
and cook slowly 15 minutes. 

Serve in a border of boiled rice. 

Serve with fried bananas or chutney. 

BOSTON ROAST 

2 cups cooked kidney 2 slices onion 

beans 2 tbsp. butter 

i lb. grated cheese 1 tsp. Vegex 

bread crumbs i cup water 

Cook onion in butter, water and Vegex. 
Remove onion, add beans strained or put 
thro vegetable grinder, add cheese and 
enough breadcrumbs to form into a roll. 
Roast in oven, basting with butter, Vegex, 
and water. 



'' No^ experience zvill teach you that // 
you do azvay zvith jiesh-cating and get in 
its place the other valuable foods^ the time 
zvill come zvheii you zvill care less and less 
for it; then a gain ^ the time zvill come 
zvhen you have no desire for it^ and finally ^ 
you zvill grozv positively to dislike it and 
its efi^ects^ and nothing could induce you 
to return to the fiesh pots." 

— Ralph Waldo Trine. 



29 



SAUCES 

WHITE SAUCE 

2 tbsp. butter 1 cup milk 

2 tbsp. flour i tsp. salt 

Few grains pepper 
Melt butter in saucepan, add flour and 
seasonings, and stir until thoroughly blended, 
Pour on milk gradually, stirring until thick 
and smooth. 

BROWN SAUCE 

Make same as above, adding Vegex, until 
sauce is dark brown. 

BROWN GRAVY 

After a nut roast, or any other roast is 
done, remove it from the pan, place pan on 
top of stove, add required amount of hot 
water, and thickening made of flour and 
water. Stir till smooth and thick, and add 
Vegex until dark brown. 

BROWN MUSHROOM SAUCE 

2 tbsp. butter 1 cup hot water 

1 slice onion J tbsp. lemon juice 

2 tbsp. flour J cup dried mushrooms 
salt and pepper Vegex 



30 



SAUCES 31 

Soak mushrooms two hours or more. 
Melt butter in saucepan, add onion and 
mushrooms, and water, and cook several 
minutes. Remove onion, cut mushrooms 
in small pieces, add flour dissolved in cold 
water, stirring until thick, then add lemon 
juice. Cook while stirring till thick and 
smooth. Add Vegex until dark brown. 

TOMATO SAUCE 

2 can tomatoes 2 tbsp. butter 

1 slice onion 2 tbsp. flour 

1 bay leaf i tsp. salt 

6 peppercorns i tsp. pepper 

Cook tomatoes, onions, bay leaf and pep- 
percorns together 15 minutes. Rub butter 
and flour together, add salt and pepper. Add 
a little tomato and mix, then put all together 
and cook until thick. Then strain into bowl. 

RELISH FOR COLD ROASTS 

5 tbsp. oil 1 hard boiled egg chopped 

4 tbsp. vinegar fine 

1 dozen stuffed olives 

salt and paprika to taste 
Mayonnaise dressing may be used instead 
of oil and vinegar. 

CURRY SAUCE 

1 cup water 2 tbsp. butter 

1 cup milk 2 tbsp. flour 

1 slice onion. 2 tsp. curry powder 

1 tsp. Vegex 



32 SAUCES 

Melt butter in saucepan, cook onion until 
brown. Remove onion, add flour and curry- 
powder, stir till smooth, add milk gradually. 
When smooth add cup of hot water and 
Vegex dissolved in it. Sauce should be con- 
sistency of rich cream. 



" It is well to zurite and legislate^ and 
pray for' better and kinder treatment of 
these frightened^ thirsty-inaddened^ tor- 
tared ereatttres on their joitrney to our 
tables^ bat the surest^ quickest zvay to help 
{and this can be done even zuhile con- 
tinuing to zvorkfor the alleviation of their 
sufferings) is to stop feeding upon them.'" 

—MaudR. L, Sharp. 
President of Millenium Guild. 



33 



MACARONI AND RICE DISHES 

MACARONI MOLD 

Break 1 cup macaroni in small pieces ; boil 
until tender, and drain. Put 1 cup bread 
crumbs in bowl, add 1 cup boiling water, 
soak 5 minutes. Add macaroni, 4 tbsp. 
chopped nut meats, 1 tbsp. chopped parsley, 

1 saltspoon herbs, 1 chopped onion, 2 tbsp. 
melted butter, 2 beaten eggs, salt and pepper. 
Turn into buttered tin with cover, and steam 
for one hour. 

SPAGHETTI WITH TOMATO SAUCE 

J lb. spaghetti J can tomatoes 

2 tbsp. butter J tsp. salt 

2 slices onion i tsp. paprika 

i cup dried mushrooms grated cheese 

Put spaghetti in boiling salted water and 
boil till tender. Cook onion in butter, and 
add mushrooms which have been soaked 2 
hours in cold water. Cook until tender, cut 
in small pieces. Add tomatoes and cook 
slowly 2j hours. Add seasonings. 

Put spaghetti on platter, pour sauce over 
it, and sprinkle with grated cheese. Serve 
extra cheese in small bowl. 



34 



MACARONI AND RICE 35 

MACARONI AND MUSHROOMS 

i lb. macaroni 4 tbsp. butter 

3 tbsp. grated cheese 1 cup brown sauce 

J cup dried mushrooms salt and pepper to 

1 tsp. Vegex taste 

1 tbsp. chopped parsley- 
Boil macaroni in boiling salted water 20 
minutes, drain well, add 2 tbsp. butter, salt 
and pepper and cheese. Soak mushrooms 
in cold water 2 hours or more, melt remain- 
ing butter in saucepan, add mushrooms and 
saute them a few minutes, then add sauce 
and Vegex. Cook 10 minutes. 

Put macaroni in hot dish as a border, turn 
mushrooms into centre, sprinkle with pars- 
ley and serve. 

RICE 

Natural brown rice has been robbed of 
none of the nutritious elements, and can be 
obtained by any reliable grocer. 

BAKED RICE 

} cup brown rice 1 cup tomato sauce 

2 tbsp. butter J cup grated cheese 

Add rice slowly to 2 quarts boiling water 
and 1 tbsp. salt. Boil till soft, drain and let 
stand in kettle in which it was cooked till 
kernels are distinct. 

Heat frying pan till hot, add butter and 
cook rice until it is slightly browned. Put 



36 MACARONI AND RICE 

in hot serving dish, pour over it tomato 
sauce and sprinkle v^ith cheese. 

RICE, MUSHROOMS AND EGGS 

4 hard boiled eggs J cup dried mushrooms 
1 cup white sauce rice (brown) 
2 tbsp. butter 

Boil rice as in previous recipe. Soak 
mushrooms in cold water several hours. 
Drain and saute them in butter a few min- 
utes. Cut them up fine and mix them with 
rice. Cut eggs in slices and add them to 
white sauce. Make border of rice and mush- 
rooms and put eggs and white sauce in the 
centre. 

RICE AND TOMATO CROQUETTES 

i cup brown rice 2 cloves 

i cup stock (Vegex and i tsp. peppercorns 

water) 1 egg 

J can tomatoes i cup grated cheese 

1 slice onion 1 tbsp. butter 

1 slice carrot i tsp. salt 

1 sprig parsley i tsp. paprika 

Steam rice in stock until stock has been 
absorbed, then add tomatoes which have 
cooked 20 minutes with onion, carrot, pars- 
ley, cloves and peppercorns, and have been 
rubbed thro a sieve. 

Remove from fire, add egg slightly beaten, 
cheese, salt and paprika. Cool, form into 



MACARONI AND RICE 37 

croquettes, dip in egg and crumbs, and fry in 
deep fat. 

SAVORY RICE 

2 tbsp. butter 3 tbsp. grated cheese 

6 tbsp. boiled rice 2 hard boiled eggs 

4 tbsp. cooked carrots milk 

Melt butter, add rice, chopped carrots, 
cheese, and eggs chopped. Moisten with 
milk and season somewhat highly. Arrange 
on a dish, and brown in a hot oven. 

MOCK FISH CAKES 

Take equal parts rice and potatoes (cooked 
rice and mashed potatoes), add a good sized 
piece of butter, pepper and plenty of salt, 
and 1 egg well beaten. Make into small 
flat, round cakes and fry in Crisco in spider. 

WILD RICE 

Wash wild rice in a sieve, 1 cupful. Cover 
well with cold water and boil steadily 20 
minutes. Set on back of stove to dry. Add 
1 tbsp. melted butter and 1 tsp. Vegex. Stir 
in carefully w^ith a fork, being careful to keep 
the grains whole. This is a very nourishing 
and palatable dish. 

MUSHROOMS AND WILD RICE 

Wash and peel 1 lb. of fresh mushrooms, 
cook them in 2 tbsp. butter. Add J tsp. 
salt, 1 saltspoon pepper. Dissolve 1 tbsp. 



38 MACARONI AND RICE 

flour in a little cream, fill the cup 'with 
cream, and add to mushrooms. Stir, cover, 
and let cook 10 minutes slowly. 

W^ash J cup wild rice, cover with cold 
water, add a little salt, and cook 20 minutes. 
Set on back of stove to dry. Do not stir and 
every kernel will be distinct. Just before 
serving, add 1 tsp. Vegex. Make a border 
of rice on a hot dish, and heap mushrooms 
in center. 



" Some say if a^iimals arc not used for 
food they will overrun the earth. In 
India the Hindus do not kill cozus^ but 
they are not overrun with them. The 
Hindus did not have any slaughter houses 
U7itil the British Government established 
them. In the states that are still governed 
by the Hindu Rajahs^ the zvild animals 
and birds are protected by strict lazvs. 
But these states are not overrun by zoild 
animals, nor are the inhabitants driven 
out by them.'' 

— From ^'' Every Living Creature,''^ 

^y Ralfh Waldo Trine. 



39 



VEGETABLES 

BAKED BEANS 

In baking beans, 1 tbsp. olive oil or peanut 
oil may be used instead of pork. The other 
ingredients are as usual, except that more 
salt is needed. 

BAKED PEAS 

Soak dried green peas over night. In 
morning parboil and put in bean pot. Mix 
mustard, salt, pepper, molasses and water 
as for baked beans. Put a small onion, slice 
of carrot and sprig of parsley in a small bag, 
place bag on top of peas, and bake all day. 
Remove bag before serving. 

BAKED EGG AND POTATO 

Mashed potato 1 cup brown sauce 

2 hard boiled eggs (well seasoned) 

Put a layer of mashed potato in buttered 
baking dish, then eggs cut in medium sized 
pieces and mixed with brown sauce, then 
layer of mashed potatoes. Brush top over 
with melted butter and bake in oven till 
brown. 



40 



VEGETABLES 41 



CORN SOUFFLE 



1 can corn 1 cup milk 

1 tbsp. butter li tsp. salt 

2 tbsp flour 2 eggs 

Melt butter, add flour, and gradually milk, 
bring to boiling point, add corn, seasonings, 
yolks of eggs, beaten until thick, and whites 
of eggs beaten stiff" and dry. Turn into a 
buttered dish, and bake in moderate oven 25 
or 30 minutes. 

CORN AND TOMATO STEW 
1 can tomatoes 1 onion 

1 can corn 4 hard-boiled eggs 

1 cup chopped celery 3 tbsp. flour 

3 tbsp. butter 1 tsp. salt 

1 saltspoon black pepper 
Put tomatoes, corn, celery and onion in 
saucepan and simmer J hour. Rub butter 
and flour together, add a little of hot chow- 
der, stir and add this to ingredients in sauce- 
pan. Stir till smooth and boiling. Add salt 
and pepper. Slice eggs and put them in hot 
dish, pour in stew^ and serve with hot, crisp 
croutons. This should be served as main 
course : good with corn cake. 

BAKED SAVORY KORNLET 

4 tbsp. butter ij cups milk 
i cup flour 1 can Kornlet 
Ij tsp. salt 1 egg 

I tsp. mustard 3 tsp. 'Worcestershire 

i tsp. paprika Sauce 

1 cup bread cubes 



42 VEGETABLES 

Melt butter, add flour mixed with salt, 
mustard and paprika. Stir till well blended, 
then pour milk on gradually while stirring. 
Bring to boiling point and add Kornlet, egg 
slightly beaten and Worcestershire Sauce, 
Spread J inch slices of stale bread with but- 
ter and cut in cubes. Pour mixture in bak- 
ing dish, cover with cubes and bake. 

KORNLET SOUFFLE 

J can Korniet 1 tbsp. milk 

2 eggs beaten sepa- i tsp. grated onion 
rately salt and pepper 

1 tbsp. butter (large) 

Beat egg yolks, add Kornlet and milk, 
melted butter, onion and seasonings, beaten 
whites of eggs last. Turn into buttered bak- 
ing dish and bake in moderate oven. Serve 
at once. 

CREAMED MUSHROOMS IN CASES 

1 lb. mushrooms a little pepper 
5 tsp. butter ij tbsp. flour 

J tsp. salt i cup thin cream 

Wash mushrooms and cut stems and caps 
in slices. Melt butter, add mushrooms and 
cook till tender. Sprinkle with salt and 
pepper, dredge with flour, and pour over 
cream. Cook 5 minutes while stirring. 
Serve in patty cases. 



VEGETABLES 43 

MUSHROOMS AND EGGS 

1 lb. mushrooms f cup cream 

4 hard-boiled eggs yolks of 2 eggs 

5 tbsp. butter 2 tbsp. sherry wine 

1 tbsp. flour salt, paprika and nutmeg 

Melt butter, add mushrooms prepared as 
above. Cook 8 minutes, add flour and cook 

2 minutes longer. Season with salt, pap- 
rika and nutmeg, then cream. Add eggs 
chopped, and let stand till hot. Add egg- 
yolks slightly beaten and Sherry last. 

This is good for the chafing dish. 

CHEESE POTATOES 

To 2 cups hot mashed potatoes, add J cup 
grated cheese, 1 tbsp. grated onion, yolks of 
2 eggs well beaten, salt and paprika to taste. 
Beat until creamy. Carefully fold in the 
beaten whites of 2 eggs, not too thoroughly. 
Turn into buttered baking dish and brown in 
oven. 

POTATO, EGG AND RICE CROQUETTES 

6 small potatoes 3 hard-boiled eggs 
1 cup boiled rice salt and paprika 

J cup butter J tbsp. parsley 

enough milk to handle 

Boil and mash potatoes, add rice, butter, 
hard boiled eggs cut coarse, seasonings and 
milk to handle. Form into croquettes, roll 
in egg and crumbs, and fry in deep fat. 



44 VEGETABLES 

FRIED POLENTA WITH TOMATO SAUCE 

Make thick corn meal mush, turn into but- 
tered tin and cool. Cut m slices, fry and 
serve with grated cheese and tomato sauce. 

CABBAGE PIE 

1 small cabbage 2 tbsp. butter 
4 hard boiled eggs 2 tbsp. flour 
salt and pepper to taste 1 cup milk 

2 tsp. Vegex biscuit crust 
Boil cabbage in boiling salted water till 

tender, drain and cut into small pieces. Dice 
eggs, mix with cabbage, then add brown 
sauce made of butter, flour and milk and Ve- 
gex, then seasonings. Cover with biscuit 
crust made as follows : — 

Mix and sift Ij cups bread flour, or whole 
wheat flour, 1 tbsp. baking powder, and i 
tsp. salt. 

W^ork in 3 tbsp. Crisco, using tips of fin- 
gers, then add § cup milk (scant). 

Bake pie in quick oven. 

ASPARAGUS SHORTCAKE 

Make a simple shortcake, split and spread 
with butter. Make a white sauce of 1 tbsp. 
butter, 1 tbsp. flour. 1 cup milk, and J tsp. 
salt. Open can of asparagus, mix asparagus 
with cream sauce, and bring to boiling point. 
Spread on shortcake and serve on a hot 
dish. 

VEGETABLE HASH 

Melt 2 tbsp. butter in saucepan. Add a 



VEGETABLES 45 

rounded teaspoon Vegex and a little hot 
water. Add 1 onion, chopped, and cook till 
tender. Then add equal parts of cabbage, 
potato and carrot, and half the amount of 
beet. Cook slowly until brown on the 
under side. Fold as you would an omelet, 
and serve on a hot dish. 

CURRY OF VEGETABLES WITH RICE 

Make curry sauce (p. 31). Add equal 
parts of small Lima beans, peas, and button 
mushrooms. Serve this on boiled rice, 
which has been cooked so that each grain is 
distinct. Serve Indian Chutney with this. 

BAKED EGG-PLANT IN SHELL 

Cut egg-plant in halves. Scoop out 
inside and cook 10 minutes in boiling water. 
Cook two tbsp. finely chopped onion in 2 
tbsp. oil, and cook 5 minutes. Add 3 tbsp. 
uncooked rice and cook 5 minutes ; then add 
egg-plant which has been chopped, 1 cup 
tomato sauce, 4 tsp. salt, and i tsp. nutmeg. 
Bake 45 minutes in a buttered dish. Then 
add yolks of 2 eggs, slightly beaten, stuff 
egg-plant shells with mixture, cover with 
buttered crumbs and bake until crumbs are 
brown. 

PEA TIMBALES 

Drain and rinse 1 can peas, and rub 
through a sieve. To one cup pea pulp, add 
2 beaten eggs, 2 tbsp. melted butter, § tsp. 
salt, few grains pepper and paprika, and a 



46 VEGETABLES 

few drops of onion juice. Turn into buttered 
molds, set in pan of hot water and bake 
until firm. 

Serve with tomato sauce, 

MEXICAN RAREBIT 

J cup butter 2 eggs 

1 lb. cheese i cup Kornlet 

1 green pepper § cup tomatoes 

i tsp. salt 
Melt butter, cut pepper up fine, first re- 
moving seeds. Cook pepper in butter until 
soft, add cheese, stir until melted, then add 
tomatoes and Kornlet. Add beaten eggs 
last. Heat to boiling point, season with 
salt and paprika. 

CREAMED ASPARAGUS IN BREAD BOATS 

Cut crusts from a loaf of bread, and cut 
inside of loaf into slices about two inches 
thick. Scoop a piece out of each slice, and 
brush slices all over with melted butter, and 
brown in the oven. Heat asparagus tips in 
white sauce, and serve in bread boats. 

VEGETABLE PIE I 

i cup dried mushrooms ^ cup peas 
2 hard-boiled eggs \ cup boiled rice 

^ cup string beans 1 cup brown sauce 

or Limas biscuit crust 

Soak mushrooms in cold water several 
hours, then cook in 2 tbsp. butter and water 
to cover. Remove mushrooms, cut in small 



VEGETABLES 47 

pieces, and add eggs cut up. Add beans, 
peas, and rice. Brown sauce can be made 
with butter and water in which mushrooms 
cooked. Put ingredients in deep buttered 
dish. Pour brown sauce over them ; put 
biscuit crust on top and bake till crust is 
brown. 

VEGETABLE PIE II 

2 hard-boiled eggs nut roast or nut cro- 
I cup string beans quettes 
\ cup potatoes 1 cup brown sauce 

dash of nutmeg 
biscuit crust 

Cut the eggs, beans, potatoes, and nut 
roast in pieces. Add brown sauce and nut- 
meg. Put all in deep buttered dish, cover 
with biscuit crust, and bake till brown. 

STUFFED PEPPERS 

6 green peppers I onion 

1 cup bread crumbs brow^n sauce 

2 tbsp. tomato 

Cook onion in butter, remove, and make 
brown sauce. Mix bread crumbs, to- 
mato, and enough brown sauce to moisten. 

Remove seeds from peppers, cutting off 
the small end. Parboil peppers in boiling 
water 15 minutes, then stuff them with mix- 
ture, set them in pan and brown in oven. 
Serve on toast, and pour brown gravy or 
tomato sauce around them. 



" // IS impossible for one zvJio has become 
aware of the sickening details of animal 
and fozul transportation and killings to eat 
meat of any kind without an accusing con- 
science^ zvhich speaks in a still, small voice, 
asking if this means of sustenance is 
necessary for the maiuteuance of life and 
strength " 

— Ella Wheeler Wilcox. 



48 



EGGS 



CURRIED EGGS AND RICE 



6 hard-boiled eggs 
1 cup boiled rice 
3 tbsp. butter 
1 onion 
1 apple 



2 tbsp. flour 

1 tsp. curry powder 

2 tsp. Vegex 
2 cups boiling water 
i cup dried mushrooms 

Cook chopped onion and apple and mush- 
rooms (which have soaked several hours) in 
butter and water. Then add flour, curry 
powder and Vegex. 

Cook and stir until thick, then strain, and 
return to saucepan. Add eggs cut in slices, 
and serve on or with border of rice. Serve 
with Chutney. 



EGG CUTLETS 



2 tbsp. butter 

5 tbsp. flour 

1 cup scalded milk 

1 tsp. salt 

J tsp. paprika 



i tsp. finely grated onion 



1 tbsp. finely chopped 

parsley 
few gratings of nutmeg 
8 hard-boiled eggs 
Rub butter and flour together. Pour on 
gradually milk, and bring to boiling point. 
Cook 5 minutes in double boiler. Cut eggs 
in coarse pieces, and add with remaining in- 
gredients to sauce. Cool and form into cut- 



49 



50 EGGS 

lets. Dip in flour, egg and crumbs, and fry 
in deep fat. 

Serve with tomato sauce. 

STUFFED EGGS 

Cut 4 hard-boiled eggs in halves crosswise, 
remove yolks, mash, and add 1 tsp. vine- 
gar, i tsp. mustard, salt, and cayenne to 
taste. Add enough melted butter to make 
of right consistency. Refill whites with 
mixture, cover with 1 cup White Sauce and 

reheat. 

NUT OMELET 

4 eggs i tsp. salt 

4 tbsp. milk J tsp. pepper 

i cup ground nuts 2 tbsp. butter 
Beat eggs slightly, enough to blend yolks 
and whites, add milk, nuts and seasonings. 
Melt butter in hot omelet pan, turn in mix- 
ture. As it cooks underneath, prick with 
fork, to let uncooked part run underneath. 
Brown underneath, fold, and turn on hot 
platter. 

PLANKED EGGS 

Moisten left-over nut roast with brown 
gravy, or sauce with which it was served, 
and spread on plank. Take 2 cupfuls of hot 
riced potatoes, add 2 tbsp. butter, J tsp. salt, 
and yolks of 3 eggs beaten. Force potato 
through a pastry bag, and make a border 
and nests. Poach eggs and put them in 
nests. Brown in a quick oven and garnish 
with hot asparagus tips and pimentos. 



EGGS 51 

BAKED CREAMED EGG AND POTATO 

4 hard-boiled eggs 1 bay leaf 
ij cups milk 5 cup stewed tomatoes 

2 tbsp. butter 1 tsp. Vegex 

2 tbsp. flour 3 common crackers 

Pinch of soda 

Scald milk (with bay leaf in it) add butter 
and flour, which have been rubbed together. 
Remove bay leaf, add tomatoes w^hich have 
been stew^ed down to about half of original 
quantity and soda. Do not stram them. 
Add Vegex, and stir until it has dissolved. 
Add chopped hard-boiled eggs, and turn into 
buttered baking dish. Melt 2 tbsp. butter, 
add crackers, which have been ground or 
rolled into crumbs. Spread buttered cracker- 
crumbs over top of mixture, and brown in 
oven. 

CHEESE FONDUE 

1 cup scalded milk 1 tbsp. butter 

1 cup soft stale bread J tsp. salt 

crumbs yolks 3 eggs 

i lb. mild cheese, cut whites 3 eggs 

in small pieces 

Mix first five ingredients, add yolks of 
eggs beaten until lemon-colored. Cut and 
fold in whites of eggs beaten until stiff". 
Pour in buttered baking dish, and bake until 
firm in moderate oven. 

Serve at once. 



52 EGGS 

CHEESE SOUFFLE 

1 tbsp. butter 2 tbsp. grated cheese 

1 tbsp. flour i tsp. salt 

J cup milk scalded 2 egg yolks 
2 egg whites 

Rub butter and flour together. Add milk 
gradually, cook till smooth and thick, add 
cheese. Take from fire and add beaten 
yolks of eggs, then fold in whites beaten 
stiff". Turn into buttered baking-dish, and 
brown in a hot oven. 

SCRAMBLED EGGS WITH TOMATOES 

6 eggs 1 slice onion 

li cups tomatoes J tsp. salt 

(thick part of can) i tsp. pepper 
4 tbsp. butter 

Cook onion in butter, remove onion and 
simmer tomatoes in butter 5 min. Add sea- 
sonings and eggs slightly beaten. Cook 
same as scrambled eggs. Serve on toast or 
toasted crackers. 

This is good in a chafing-dish. 

HOT CHEESE CUTLETS 

li cups scalded milk J tsp. salt 
i cup flour J cup cold milk 

i cup cornstarch 3 tbsp. butter 

i tsp. paprika 2 egg yolks 

i tsp. mustard 2 tbsp. chopped mush- 

rooms 
1 cup cheese 



EGGS 53 

Scald milk in double boiler. Stir flour, 
corn-starch, paprika, mustard and salt in 
cold milk, then cook in hot milk, stirring till 
mixture thickens, 15 minutes. Beat butter 
to a cream. Beat in egg yolks, mushrooms 
chopped fine, and cheese cut in small cubes. 
Combine two mixtures and turn into but- 
tered pan to make a sheet about J inch 
thick. When cold stamp into cutlet shapes 
with a tin cutter. Roll in egg and bread 
crumbs, and fry in deep fat. 

Serve with green salad. 

BAKED EGGS AND NUT ROAST 

Put a layer of left-over nut roast into indi- 
vidual buttered baking dishes, then break an 
egg into each dish. Sprinkle with salt and 
paprika, and bake in oven till eggs are set. 



( i 



Biit is not Jiesh-cating nattiralf I 
Jicar it askcd^ ''Docs not man in his frimi- 
tivc^ savagr state make use of ji&sJi natu- 
ral/ v f Do not zvild animals devour one 
another?' Tes^ hut we are not savagrs, 
nor are zve purely animals^ and it is time 
for us to have oiitgrozvn this attendant-of 
savage life- cast o m . 

— Ralph Waldo Trine. 



54 



A FEW SANDWICHES 

VEGETARIAN CLUB SANDWICHES 

Trim crusts from slices of bread, and toast 
bread. On one slice put a crisp lettuce leaf, 
on top of that slices of tomato to fit the 
bread. On top of the tomato put small thin 
slices of nut roast, and Mayonnaise dressing 
over all. Press the other slice of toast on, 
and serve on hot dish. 

VEGETABLE SANDWICHES 

Cut the top from rolls which have been 
baked in gem tins, and are still hot. Re- 
move soft part of rolls, leaving only the 
shell. Brush inside with butter. Mix finely 
diced cold boiled potatoes, peas, and finely 
cut pickled beets. Moisten with Mayonnaise 
dressing, and fill rolls with the mixture. 
Replace tops and serve. 

CHEESE STRAWS 

3 cups grated cheese i cup butter 

1 cup flour 
Mix together, add cold water to roll very 
thin. Cut in narrow strips 4 inches long 
and bake a light brown, in buttered shallo\v 
pan. 

55 



56 SANDWICHES 



PIMENTO SANDWICHES 

Drain and wipe a canned pimento dry, and 
mince it. Moisten it with Mayonnaise dres- 
sing, and put between slices of buttered 
bread. 

PIMENTO BUTTER SANDWICHES 

Cream i cup of butter and mix with two 
pimentos w^hich have been forced through a 
strainer. Add i tsp. salt. Spread mixture 
between thin slices of bread. 

CHEESE AND CHERRY SANDWICHES 

Mash a cream cheese and mix with Mara- 
schino cherries which have been finely 
chopped. Spread between thin buttered 
slices of bread. 

STRAWBERRY SANDWICHES 

Cut strawberries in thin slices, and put 
them between slices of buttered bread. 

HINDU SANDWICHES 

Hard boil eggs, mash the yolks and finely 
chop the whites. Moisten yolks with finely 
chopped Chutney until rich consistency to 
spread. Spread on thin slices of buttered 
bread, sprinkle with chopped whites, cover 
with thin slices of bread, trim crusts and 
cut crosswise. 

SPANISH SANDWICHES 

Mash a club cheese, (small sized jar), add 
four hard-boiled eggs which have been 



SANDWICHES 57 

mashed with a fork. Add chopped stuffed 
olives, (small bottle), moisten with May- 
onnaise dressing, and season w^ith paprika. 
Spread between thin slices of buttered bread, 
from which crusts have been removed. 



" Yo2i have jitst dined; and hozvever 
scriipuloitsly the slaiighter-hoiise is con- 
cealed in a graceful distance of miles ^ 
there is complicity .""^ 

— Ralph Waldo Emerson. 



58 



SALADS 

SUBSTITUTE SALMON SALAD 

Grate two moderate sized carrots, and mix 
thoroughly ^vith Mayonnaise dressing. 
Serve on a bed of lettuce cut in fine strips. 

CARROT AND EGG SALAD 

Add a hard-boiled egg cut in small pieces 
to grated carrot. Moisten with Mayonnaise 
dressing, and serve on a bed of finely cut 
lettuce. 

POTATO AND STUFFED EGG SALAD 

Cut cold boiled potatoes in small cubes. 
Sprinkle with salt and pepper. Add oil, 1 
tbsp. to each cup of potatoes. Mix thor- 
oughly. Add i the amount of vinegar, also 
a few drops of onion juice or finely cut 
chives. Arrange in a mould and garnish 
with hard-boiled eggs stuffed as follows: — 
Cut eggs in halves, crosswise. Remove 
yolks and mash with a fork. Mix with May- 
onnaise dressing, adding a pinch of mustard 
if desired. 

VEGETABLE SALAD 

Mix one cup of cold cooked potato cubes 
and carrot cubes, one cup cold cooked peas, 



59 



60 SALADS 

one cup cold string beans, and J cup cold 
cooked beets, cut in small pieces. Arrange 
on lettuce leaves, and serve with Mayon- 
naise dressing. 

CHEESE AND NUT SALAD 

Mash a Neufchatel cheese and moisten 
with milk or cream. Shape in small balls, 
and press two halves of a walnut into each 
ball, one half on each side, to resemble 
creamed walnuts. Serve on lettuce leaves, 
and pour over them French dressing. 

MILLENNIUM SALAD 

Cut three cold boiled potatoes into small 
cubes. Add three hard-boiled eggs cut in 
small pieces. To these add J cup walnuts 
and 12 olives, all cut up fine. 

Serve with or without lettuce and with 
Mayonnaise dressing. 

POTATO, EGG AND PIMENTO SALAD 

Cut three cold boiled potatoes in small 
cubes. Add two hard-boiled eggs cut in 
pieces. Add two tablespoons finely chopped 
pimentos. Serve on lettuce with Mayon- 
naise dressing. 

ASPARAGUS SALAD 

Arrange asparagus tips on a mound of 
lettuce leaves, or on shredded lettuce. Gar- 
nish with strips of pimento, and serve with 
Mayonnaise dressing. Stuffed eggs may be 
used as a garnish around the asparagus. 



SALADS 61 



MIXED SALAD I 



Cut two tomatoes in moderate sized 
pieces, add 2 hard-boiled eggs cut in pieces, 
and 1 cup asparagus tips, or fresh asparagus 
cut in pieces. Serve on a bed of lettuce with 
French dressing. 

MIXED SALAD II 

Prepare eggs and tomatoes as in preceding 
recipe, and add one cup cold cooked peas. 

Serve on bed of lettuce with French 
dressing. 

TOMATO SALAD 

Arrange slices of tomato on crisp lettuce 
leaves. Serve with Mayonnaise dressing 
mixed with chopped hard-boiled eggs. 

STUFFED TOMATO SALAD 

Remove the skins from good-sized toma- 
toes. Cut out the insides, and refill with a 
mixture of pineapple, apple and celery ^ well 
moistened with Mayonnaise dressing. 

Serve on crisp leaves of lettuce. 

CHERRY AND NUT SALAD 

Remove stones from canned cherries, and 
put small piece of pecan nut in their places. 
Or nuts can be sprinkled over cherries, if 
preferred. 

Serve on lettuce leaves with Mayonnaise 
dressing. 



62 SALADS 

FRUIT SALAD 

Mix oranges, bananas, and white grapes. 
Serve on lettuce leaves, with Mayonnaise 
dressing, to which has been added whipped 
cream. 

LIMA BEAN SALAD 

1 qt. Lima beans i cup oil 

1 onion (scraped) i cup vinegar 

1 tsp. salt h tsp. paprika 
1 tsp. parsley 

Mix onion, salt and parsley with Lima 
beans. Make a dressing out of oil, vinegar, 
and paprika, and pour over beans. 

Serve on lettuce leaves. 

BUTTERFLY SALAD 

On each plate put a large, crisp leaf of 
lettuce. On each leaf put a large slice of 
canned pineapple, from which two V-shaped 
pieces have been cut on opposite sides of 
the slice. On the part of the slice between 
the cut-out pieces put cream cheese, which 
has been moulded to imitate the butterfly's 
body. On the cheese put alternate strips of 
pimento and chives, to represent stripes. 
Eyes can be made of small bits of chocolate, 
or small pieces of dried currants, and pieces 
of chives can be used for antennae. 

Put two small curved pieces of pimento 
on each wing, to represent spots. Serve 
with Mayonnaise dressing. 



''And 11021' to my iudividual reader tins 
last appeal. WJio creates this demand 
that brings to the shambles every year to 
die at man'' s hand the more than a hun- 
dred niillions of cattle^ sheep and swine 
that are annually sacrificed for food f 
Every nian^ zvomau and child zvho eats 
the meat their carcasses supply. After 
the last zuord is said about the callous 
drover, the ranchman and the railroad, 
the butcher whose hands must drip zuith 
blood, the packer who grows rich out of 
his traffic, we come face to face with our- 
selves. But for us there would be no de- 
mand and no supply.'*^ 

— Dr. Francis Ii. Rozvley. 
President Massachusetts Society 
for Prevention of Cruelty to Animals. 



63 



A FEW DESSERTS 

MOCK MINCE-MEAT I 



i tsp. 
i tsp. cinnamon 
i tsp. clove 
J tsp. allspice 
J nutmeg, grated 
i cup brandy 



8 cups chopped apples juice 1 lemon 

J box grape nuts juice 1 orange 

J cup vinegar h tsp. mace 

J cup molasses 

1 cup sugar 

i cup citron, finely 

chopped 
1 cup raisins 
1 cup Sultana raisins 

Mix ingredients in order given, except 
brandy. Let simmer 3 hours or more, add 
brandy and shavings from lemon and orange. 

MOCK MINCE-MEAT II 

3 pints chopped apples 1 tsp. clove 

3 pints chopped green | tsp. allspice 
tomatoes | tsp. mace 

4 cups brown sugar | tsp. pepper 
Ij cups vinegar 2 tsp. salt 

3 cups raisins | cup butter 

3 tsp. cinnamon 

Mix apples and tomatoes and drain. Add 
remaining ingredients, except butter, simmer 
3 hours, then add butter. Turn into glass 
jars. 



64 



DESSERTS 65 

MOCK MINCE-MEAT III 

3 large apples 4 cups brown sugar 

3 lemons, juice and 1 tbsp. candied lemon 
rinds peel 

1 cup currants 1 tbsp. candied orange 

2 cups raisins peel 

1 cup butter or cocoa- 1 tbsp. citron 

nut butter 2 tbsp. orange mar- 

a little salt malade 

J cup good brandy 
Bake the apples and press them through a 
sieve to remove skins and cores; add grated 
rinds and juice of lemons ; wash, pick over, 
and bruise in a mortar the currants, add to 
first mixture; add raisins cut in small pieces. 
Mix these well, chop into them the butter, 
add salt, sugar, and lemon or orange peel, 
citron, and marmalade, all cut in small 
pieces, and brandy last. Put in sealed glass 
jars, cover with waxed paper, before closing 
jars, and keep for two weeks before using. 
ROSE FRUIT PLUM-PUDDING 
2 eggs i cup citron 

J cup butter J cup raisins 

J cup molasses i tsp. cinnamon 

i cup sugar i tsp. allspice 

i cup cold water 2 cups flour 

i cup figs 

Cream butter, add sugar gradually and eggs 
w^ell beaten, then molasses. Mix, and sift 
dry ingredients, leaving a little flour to mix 
with raisins. Soda should be dissolved in a 
little water. Add liquids and flour alter- 



66 DESSERTS 

nately. Cut up figs and citron and add. 
Turn into buttered molds and steam 3 
hours. Brandy, i cup, may be added to 
pudding, if desired. 



" Back of the Loaf is the snozvy Flour ^ 
And back of the Flour is the Mill^ 

And hack of the mill is the field and the 
shozuer, 
And the Sun and the Father' s will,'' 



67 



" I ask you to ask yourselves in all love 
and candor^ as von prepare for, or as 
you eat your Christmas feast, if hack of 
all the procuring which has made it possi- 
ble, can be found, ''the Father's Will,'' 
— the zvill of God, who is Mercy, Purity, 
Justice, Kindness, Divine Love, — and 
who gave the plain command in the Bible 
most of you claim as your guide : — 

''And behold I have given you every 
herb bearing seed, zvhich is upon the face 
of all the earth, and every tree, in zuhieh 
is the fruit of a tree yielding seed. To 
You It Shall Be For Afeat ;" and zuho 
made one of the Ten Commandments He 
gave for Man s Moral guidance read: — 

" Thou Shalt Xot Kill" 

— Extract from a Christmas address 
by Maude R. L. Sharp. 



68 



MENUS (DINNER) 69 



CHRISTMAS DINNER 

Vegex Consomme with Whipped Cream 
Browned Crackers 



Substitute Turkey Cranberry Sauce 
Mashed White Potato 

Baked .Sweet Potato 

Turnips, Boiled 
Creamed Asparagus 



Mince Pie Cheese 

Maple Mousse Sponge Cake 

Coffee Candy 

THANKSGIVING DINNER 

Vegex and Tomato Bouillon 

with W^hipped Cream 
Croutons 



Vegetarian Loaf Cranberry Sauce 
Mashed Potatoes 

Roast Sweet Potatoes 
Squash 

Creamed Cauliflower 
Celery Ripe Olives 

Apple, Nut and Celery Salad 

Mince Pie Plum Pudding 

Ginger Ice Cream 

Crackers and Cheese Coffee 



70 MENUS (DINNER) 

FOURTH OF JULY DINNER 
Tomato Soup Browned Crackers 



Substitute Fish Sauce Hollandaise 

Mashed Potatoes Green Peas 



Cucumber and Lettuce Salad 
French Dressing 



Strawberry Shortcake with Whipped Cream 
Coffee 

COMPANY DINNER 

Vegex Consomme 
With Barley and Whipped Cream 



Croutons 
Radishes Ripe Olives 



Lima Bean Roast with Brown Gravy 
Delmonico Potatoes Peas 



Salad of Tomatoes stuffed with Eggs 
Mayonnaise Dressing 



Chocolate Ice Cream with W^hipped Cream 
Coffee Cake and Wafers 



MENUS (DINNER) 71 

COMPANY DINNER 
Grape Fruit Cup 



Lentil Pie 
French Fried Potatoes 

Creamed Brussels Sprouts 
Jelly 



Butterfly Salad 

Bread and Butter Sandwiches 
Mayonnaise Dressing 

Orange Shortcake Whipped Cream 

Coff^ee 



MENUS 

DINNERS 

Vegex Consomme with Whipped Cream 



Egg Cutlets Tomato Sauce 
Mashed Potatoes Green or Canned Peas 



Chocolate Cream with Whipped Cream 
Coffee 



Tomato Bisque Soup 



Pea Roast, Brown Sauce 

Roasted Potatoes 

Creamed Cauliflower 



♦ Fruit Salad 

Cake Coffee 



Pea and Tomato Soup 



Rice, Eggs and Mushrooms 

Baked Potatoes 

Stewed Corn 

Squash Pie Coffee 

72 



MENUS (DINNER) 73 

Cream of Corn Soup 



Creamed Asparagus in Patty Cases 
Potato Croquettes Lima Beans 



Chocolate Rice Pudding 
Coffee 



Cream of Spinach Soup 



Nut Croquettes I and Cream Sauce 
Squash Fried Egg Plant 

Tomato and Cucumber Salad 



Brown Betty Pudding 
Coffee 

* * * * 
Cream of Celery Soup 



Pine Nut Steaks Brown Sauce 

Griddled Sweet Potatoes Baked Com 



White Corn- Starch with Peaches 



74 MENUS (DINNER) 

Potato Soup 



Curry of Kidney Beans with Tomato 
Baked Sweet Potatoes 

Fried Summer Squash 



Lemon Pie 



Cream of Green Pea Soup 



Cabbage Pie 

Scalloped Potatoes 

Baked Stuffed Tomatoes 



Bread Pudding Foamy Sauce 



Vegex Consomme with Rice and Peas 



Lentil Roast Brown Mushroom Sauce 

Spiced Crabapple Jelly 

Roast Potatoes 



Raw Grated Carrot Salad 



^Vashington Pie 



MENUS (DINNER) 75 

Asparagus Soup 



Creamed Egg and Tomato Baked 
Substitute Fish Cakes 



Lima Bean Salad 



Toasted Crackers Cheese 

Coffee 

* * * * 
Cantaloupe (iced) (summer) 



Stewed Fresh Mushrooms 

Border of Wild Rice 
Rolls 



Tomato and Egg Salad Ripe Olives 



Frozen Strawberries and Whipped Cream 
Cake and Coffee 



Cantaloupe (iced) (summer) 

Rice and Tomato Croquettes 

New Potatoes 
Green Peas with Mint 



Peach Ice Cream 

W^afers and Coffee 



76 MENUS (DINNER) 

Potato Soup 



Cheese Fondue 
New Asparagus Hollandaise Sauce 



Sliced Peaches Cake and \Vafers 



Cream of Carrot Soup 



Stuffed Peppers on Toast Brown Sauce 
Cheese Potatoes 



Vegetable Salad Mayonnaise Dressing 



Caramel Custard 



" / am a Vegetarian not because 1 want 
to be healthy and because it is better brain 
food^ but because I zvant to be hunian^ or 
if you care to express it a little differently^ 
because I want to be humane,''^ 

— Benj. Fay Mills. 



77 



LUNCHEON MENUS 

OR SUPPER 

Substitute Fish Cakes 

Lettuce Sandwiches 

Cocoa 



Scrambled Eggs Corn Cake 

Apple Sauce 



Cold Nut Roast with Relish (p. 16) 
Green Salad 



Hashed Brown Potatoes 

Baked Bananas 
Tea 



78 



MENUS (LUNCHEON) 79 

Vegetarian Club Sandwich 

Griddled Sweet Potatoes 
Tea 



Corn Chowder 

Whole Wheat Popovers 

Strawberries 



(For a Hot Day) 

Green Pea Salad 

Bread and Butter Sandwiches 

Fresh Raspberries 
Iced Tea 



Corn Oysters 

Sliced Tomatoes 

Pimento Butter Sandwiches 



Peanut Butter Sandwiches 

German Toast with Maple Syrup 



80 MENUS (LUNCHEON) 

Lentil Soup White Corncake 

Sliced Oranges 



Hot Boiled Wild Rice with Brown Gravy 
Gingerbread 



String Bean Salad 

Brown Bread and Cream Cheese Sandwiches 

Cocoa 



Mock Bisque Soup 
Fried Hominy with Maple Syrup 



Potato Chowder Rye Gems 

Sliced Peaches 



Cheese Souffle Cucumber Sandwiches 

Preserved Cherries Cookies 



NOTE — All profits derived from the sale of this 
book are to be devoted to the interests of 
Humanitarianism — the author assuming all risks. 



INDEX 



Frontispiece 
Preface 



Black Bean 

Corn 

Dried Green Pea 

Lentil 

Pea and Tomato 

Vegetable 

Vegex Consomme 



SOUPS 



NUT DISHES 



Barley Roast 
Chestnut Puree 
Mushroom Loaf 
Nut and Cheese Roast 
Nut Croquettes, I 
Nut Croquettes, II 
Nut Hash 
Nut Loaf 
Nut Roast 
Nut Souffle 
Pecan Nut Loaf 
Pecan Cakes 
Pine Nut Cakes 



12 
14 
11 
11 
13 
13 
14 



22 
21 
22 
21 
19 
19 
18 
16 
16 
21 
19 
17 
18 



82 



INDEX 83 

Sweet Potato and Nut Croquettes - - 20 

Substitute Fish - 18 

Substitute Turkey - - 17 

Vegetarian Loaf . . - 20 

LEGUMES 
BEANS 

Baked - - - - 40 

Lima Bean Roast . . 27 

Curry of Kidney Beans - - 28 

Boston Roast - . - 28 

Mock Sausages - - 27 

LENTILS 

Curried with Rice - - - 24 

Cutlets ' - - - 26 

Egyptian ... 26 

Patties - - - - 25 

Pie - - - - 25 

Roast - - - - 24 

Savory, with Rice - - 25 

Stew - - - - 24 

PEAS 

Baked - - - - 40 

Timbales - - - - 45 

MACARONI AND RICE 

Macaroni Mold . _ . 34 

Macaroni and Mushrooms - - 35 

Spaghetti - . . . 34 

RICE 

Baked - - - - 35 

Mock Fish Cakes - - - 37 

Mushrooms and Eggs - - - 36 



84 INDEX 

RICE (continued) 

Mushrooms and ^Vild Rice - 37 

Savory - - - - 37 

and Tomato Croquettes - - 36 

Wild - - - - 37 

VEGETABLES 

Asparagus Shortcake - - - 44 

Asparagus Creamed, in Bread Boats - 46 

Cabbage Pie - - - - 44 

Cheese Potatoes - - - - 43 

Corn Souffle - - - - 41 

Corn and Tomato Stew - - - 41 

Curry of Vegetables with Rice - - 45 

Egg and Potato, Baked - - - 40 

Egg-Plant, Baked in Shell - - 45 

Kornlet, Baked Savory - - - 41 

Kornlet Souffle ... 42 

Mexican Rarebit - - - - 46 

Mushrooms, Creamed in Cases, - 42 

Mushrooms and Eggs - - - 43 

Peppers, Stuffed ... 47 

Polenta, Fried, with Tomato Sauce - - 44 

Potato, Egg and Rice Croquettes - 43 

Vegetable Hash - - - - 44 

Vegetable Pie, I - - - 46 

Vegetable Pie, II - - - - 47 

EGGS AND CHEESE 
EGGS 

Baked with Nut Roast - - 53 

Creamed and Baked with Tomato - 51 

Curried, and Rice - - - 49 



INDEX 



85 



EGGS (continued) 
Cutlets 
Nut Omelet 
Planked 

Scrambled, with Tomato 
Stuffed, Creamed 

CHEESE 
Cutlets 
Fondue 
Souffle 



49 
50 
50 
52 
50 



52 
51 
52 



SAUCES 



Brown 

Brown Gravy 

Brown Mushroom 

Curry 

Relish 

Tomato 

White - 



30 
30 
30 
31 
31 
31 
30 



SALADS 



Asparagus 

Butterfly 

Carrot and Egg 

Cheese and Nut 

Cherry and Nut 

Fruit 

Lima Bean 

Millenium 

Mixed Salad, I 

Mixed Salad, II 

Potato, Egg and Pimento 



60 
62 
59 
60 
61 
62 
62 
60 
61 
61 
60 



86 INDEX 

Potato and Stuffed Egg - - - 59 

Substitute Salmon - . . 59 

Tomato - - - - 61 

Stuffed Tomato - - - 61 

Vegetable - - - - 59 

SANDWICHES 

Cheese and Cherry . . . 55 

Hindu - - - - - 56 

Pimento . . . . 55 

Pimento Butter - - - - 56 

Spanish . . . . 55 

Strawberry - - - - 56 

Vegetable . . . . 55 

Vegetarian Club - - - - 55 

DESSERTS 

Mock Mince-Meat, I - - - 64 

Mock Mince-Meat, II - - - 64 

Mock Mince-Meat, III - - 65 

Plum Pudding - - - - 65 

MENUS 

Company Dinners - - - 70-71 

Christmas Dinner - - - 69 

Fourth of July Dinner - - 70 

Thanksgiving Dinner - - - 69 

Dinner . . . . 72-76 

Luncheon . - . 78-80 



Sr:5^°^GREss 




°°14 337 083 5 



